D1 Winemaking Choices for Different Styles of Wine

Question 1

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Would this style of wine be hand harvested or machine harvested?

Why?

Answer 1

Machine harvested

1. Faster than hand harvesting;
2. Cheaper than hand harvesting;
3. Allows cooler night harvesting;
4. Helps keep prices low.

Question 2

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What time of day are these grapes transported to the winery?

Why?

Answer 2

Overnight or early morning are optimal

• Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their aromatic fruity style;
• Warm grapes are more at risk of oxidation and microbial spoilage.

Question 3

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How are these grapes usually pressed?

Why?

Answer 3

Pneumatic press

• Pneumatic press can handle large press loads;
• Can flush with inert gas to prevent oxidation and microbial spoilage;
• Helps grapes retain aromatic fruity style.

Question 4

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Which must clarification choices do winemakers typically employ for this style of wine?

Why?

Answer 4

All methods that speed up clarification, such as flotation, centrifugation, clarifying agents

• Low levels of solids speeds up processing, thereby reducing costs.

Question 5

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is hyperoxidation performed on this style of wine?

Why/why not?

Answer 5

Hyperoxidation is not done

• Would reduce aromatic character of the wine

Question 6

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Are these wines typically fermented with ambient yeasts or cultured yeasts?

Why?

Answer 6

Cultured yeasts

• Reliable;
• Help increase aromas to retain aromatic, fruity style;
• Less risk of off-flavors.

Question 7

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What vessel do these styles typically ferment in, and at what temperature?

Why?

Answer 7

Stainless steel at cool temperatures, 12–16°C / 54–61°F

• Stainless steel allows temperature control;
• Cool temperatures enhance and retain aromatic compounds.

Question 8

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Is malolactic conversion encouraged or avoided?

Why?

Answer 8

Avoided

• Buttery flavors would mask the aromatics and fruity style

Question 9

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see lees aging?

Why/why not?

Answer 9

Lees aging is mostly avoided

• Takes time, monitoring, and costs money, which do not help keep costs low

Question 10

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

Does this style typically see new oak aging?

Why/why not?

Answer 10

No oak aging

• New oak flavors are undesirable for aromatic style of wine;
• Costly.

Question 11

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

What type of finishing does this wine style typically see (tartrate stabilization, fining, and filtration)?

Why?

Answer 11

This style is typically:

• Tartrate stabilized because consumers will not accept crystals;
• Fined to ensure the wine stays clear and bright;
• Sterile filtered to ensure no faults develop in the bottle.

Question 12

Inexpensive, High-Volume Dry White Wine from an Aromatic Grape Variety:

How is this style of wine typically packaged?

Why?

Answer 12

Glass bottle, PET, Bag-in-box, Can: all good for immediate consumption.

Screwcap: also good for immediate consumption, retains aromatic, fruity style, low cost, lower risk of cork taint.

Question 13

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Wines in this style are typically hand harvested or machine harvested?

Why?

Answer 13

Hand harvested

• Allows for initial sorting in the vineyard of only healthy, fully ripe bunches;
• Grapes are picked at optimum ripeness, which is better for quality.

Question 14

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

How are grapes for this style of wine typically transported to the winery?

Why?

Answer 14

Small crates

• To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.

Question 15

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

To what degree are these grapes sorted?

Why?

Answer 15

Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter

• Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)

Question 16

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

With what press are these grapes typically pressed?

Why?

Answer 16

Pneumatic or basket press

• Both are gentle and provide low extraction of unwanted phenolics

Question 17

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the benefits of whole-bunch pressing these grapes?

Answer 17

• Less oxidation, especially if grape bunches are covered with an inert gas;
• Low extraction of tannins;
• Creates a smoother mouthfeel.

Question 18

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What method of must clarification is typically used?

Why?

Answer 18

Sedimentation

• Involves the least manipulation;
• Solids may increase complexity of aromas and flavors

Question 19

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Is hyperoxidation ever carried out on wines of this style?

Why/why not?

Answer 19

Sometimes

• Hyperoxidation will oxidize the compounds which are most prone to oxidation;
• Removes bitter compounds;
• Smoother final wine;
• Less prone to oxidation later on.

Question 20

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

What are the three most common fermentation vessels used for this style of wine, and what benefit does each offer?

Answer 20

1. Barrels
   
   • Deepens color, gives fuller body, and better integrates oak and primary fruit flavors;
2. Neutral containers
   
   • Preserves primary fruit;
3. Concrete eggs
   
   • Often just a portion of the wine is fermented in eggs which gives the winemaker a blending option.

Question 21

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select ambient yeast to ferment their must?

Answer 21

• They’re viewed as “part of the terroir”;
• To promote distinctive aroma and flavor characteristics in the wine.

Question 22

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker select cultured yeast to ferment their must?

Answer 22

• Reliability to ferment the must to dryness;
• Selected for their neutrality or for promoting aromatic traits;
• They may help produce a more neutral wine so that the wine showcases more of the oak flavors and characteristics.

Question 23

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

At what temperature is this style of wine typically fermented?

Why?

Answer 23

Moderate temperature: 17-25°C / 63-77°F

• 20°C / 68°F to retain fruitiness but avoid low-temperature esters;
• 25°C / 77°F to avoid low-temperature esters and to promote savory notes and added complexity.

Question 24

Premium Small-Volume Dry White Wine from a Neutral Grape Variety:

Why would a winemaker chose to avoid malo, do partial malo, or encourage full malo on wines of this style?

Answer 24

If avoiding malo – to retain primary fruit aromas;

If partial malo – to create blending options for the final wine;

If full malo – to create a less fruity, buttery, lower acid wine.

Question 25

Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What are the vessel options for maturation for this style of wine?

Answer 25

1. **Small oak barrels** * mildly oxidative notes along with flavors of wood (vanilla, spice) 2. **Large barrels or stainless steel** * neutral containers allows integration of flavors; * offers best expression of primary fruit flavors.

Question 26

Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What are the benefits of lees stirring on this style of wine?

Answer 26

* Adds body; * Adds aromas and complexity; * Reduces the risk of reductive compounds forming.

Question 27

Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What type of finishing can this wine style typically see (tartrate stabilization, fining, and filtration)? Why?

Answer 27

1. Tartrate stabilization typically done via cold stabilization * least manipulation on the wine; 2. Sedimentation * winemaker can avoid fining and filtering; * enables little intervention; 3. Fining * if done, provides a clear, bright wine; 4. Sterile filtration * if done, decreases risk of faults developing in bottle.

Question 28

Premium Small-Volume Dry White Wine from a Neutral Grape Variety: What sort of packaging does this style of wine generally see?

Answer 28

Glass bottles with natural corks, technical corks, or glass stoppers (and the rare few with screwcaps) * These maintain style and quality, and offer the possibility of further aging in the bottle.

Question 29

Inexpensive, High-Volume Dry Red Wine: Are the grapes for this style of wine typically hand harvested or machine harvested? Why?

Answer 29

Machine harvested * Faster; * Cheaper, especially for large vineyards; * Allows for night harvesting.

Question 30

Inexpensive, High-Volume Dry Red Wine: What time of day are these grapes transported to the winery? Why?

Answer 30

**Overnight or early morning** are optimal * Cool grapes are less affected by oxidation and microbial spoilage, better for quality, and retain their primary fruit aromas; * Warm grapes are more at risk of oxidation and microbial spoilage.

Question 31

Inexpensive, High-Volume Dry Red Wine: Grapes for this style of wine are heavily sorted (in the vineyard, on the sorting table, etc.) or do they see limited sorting (MOGs only)? Why?

Answer 31

Limited sorting (MOGs only) * Helps keep costs low

Question 32

Inexpensive, High-Volume Dry Red Wine: What fermentation options do winemakers have for this style of wine?

Answer 32

1. **Crushed fruit fermentation** * if doing this, usually don't cold macerate as it slows down processing; 2. **Carbonic maceration or Semi-carbonic maceration** * to make fruity wines with low tannin for early release and consumption.

Question 33

Inexpensive, High-Volume Dry Red Wine: What are the two techniques winemakers can use if employing extraction using heat?

Answer 33

1. Flash détente 2. Thermovinification * Both quickly extract color and low levels of tannin; * Wine can be vinified quickly like a white wine and be released for early sale and consumption.

Question 34

Inexpensive, High-Volume Dry Red Wine: Does this style of wine typically use ambient yeasts or cultured yeasts for fermentation? Why?

Answer 34

Cultured yeasts * Reliable; * Help enhance aromas and flavors and retain fruity style; * Reduce risk of off-flavors.

Question 35

Inexpensive, High-Volume Dry Red Wine: What vessel does this style typically ferment in, and at what temperature? Why?

Answer 35

Stainless steel at cool temperatures (for reds), 17–25°C / 63–77°F * Stainless steel allows temperature control; * These temperatures warm enough to extract flavor and tannin...; * ...Yet are cool enough to enhance and retain fruity, aromatic compounds.

Question 36

Inexpensive, High-Volume Dry Red Wine: What are three best ways to manage the caps for wines of this style? Why?

Answer 36

1. **Pump overs** * desired color and tannin extraction controlled by winemaker, plus helps retain fruity style; 2. **Punch downs** * desired color and tannin extraction controlled by winemaker, plus helps retain fruity style; 3. **Rotary fermenters** * entire tank can be mechanized: it rotates and internal blades break up the cap.

Question 37

Inexpensive, High-Volume Dry Red Wine: Does malolactic conversion routinely happen or is it avoided for this style of wine? Why?

Answer 37

Routinely happens * Final wine is smoother, softer, and has better microbial stability; * If malo occurs during alcoholic fermentation, the wine can be processed quicker, freeing up tank space and getting it to market sooner.

Question 38

Inexpensive, High-Volume Dry Red Wine: Is post-fermentation maceration usually carried out for this style of wine? Why/why not?

Answer 38

If it does happen it's only 3-5 days; otherwise it's not usually carried out * Takes up time and space

Question 39

Inexpensive, High-Volume Dry Red Wine: Which press is typically used for this style of wine? Why?

Answer 39

Pneumatic press * Can handle large press loads; * If pressed during fermentation, wine produced has less tannin.

Question 40

Inexpensive, High-Volume Dry Red Wine: Are wines of this style typically blended or are they kept as single lot/vineyard/grape variety? Why?

Answer 40

Typically blended * Maximizes volume of wine to sell; * Achieves continuity of style.

Question 41

Inexpensive, High-Volume Dry Red Wine: What maturation options do winemakers usually employ for this style of wine? Why?

Answer 41

1. **Stored in neutral containers for 3-4 months** * retains fruity style; * able to release wine quickly to market; 2. **Use oak alternatives** * cheaper than using oak barrels while adding additional oak flavors.

Question 42

Inexpensive, High-Volume Dry Red Wine: How are wines of this style typically finished (are they tartrate stabilized, fined, or filtered)? Why?

Answer 42

These wines are typically: 1. **Tartrate stabilized** using contact process or metatartaric acid * consumers won't tolerate crystals in the wine; 2. **Fined** * ensures clear and bright final wine; 3. **Sterile filtered** * decreases risk of faults developing in the bottle.

Question 43

Inexpensive, High-Volume Dry Red Wine: What packaging is typically used for this style of wine? Why?

Answer 43

1. **Glass bottle, PET, bag-in-box, can** * Wine is ready for immediate consumption; 2. **Screwcap, agglomerate cork or molded closure** * Inexpensive options that reduce risk of cork taint; * help retain a fruity style.

Question 44

Premium, Small-Volume Dry Red Wine for Bottle Aging: Are these styles of wine typically hand harvested or machine harvested? Why?

Answer 44

Hand harvested * Allows for initial sorting in the vineyard of only healthy, fully ripe bunches; * Grapes are picked at optimum ripeness, which is better for quality.

Question 45

Premium, Small-Volume Dry Red Wine for Bottle Aging: How are grapes for this style of wine typically transported to the winery? Why?

Answer 45

Small crates * To limit damage, minimize crushing and the risk of microbial spoilage or fermentation starting before reaching the winery.

Question 46

Premium, Small-Volume Dry Red Wine for Bottle Aging: To what degree are these grapes sorted? Why?

Answer 46

Initially in the vineyard, then potentially several times on a sorting table, vibrating belt, and/or with an optical sorter * Eliminates substandard grapes (over-ripe, diseased, moldy, or sun burnt bunches/berries)

Question 47

Premium, Small-Volume Dry Red Wine for Bottle Aging: What fermentation options do winemakers have for this style of wine?

Answer 47

1. **Crushed fruit fermentation** * Cold maceration optional to promote color and aroma extraction with minimal tannin, which is good for grapes low in anthocyanin; 2. **Whole bunch or whole berry fermentation** * Whole bunches add some tannins and spicy/herbal flavors, adding complexity; * Whole bunches + berries can add a vibrant, fresh fruit character

Question 48

Premium, Small-Volume Dry Red Wine for Bottle Aging: What are the fermentation vessel options for wine made in this style? Why is each used?

Answer 48

1. **Stainless steel** * neutral (doesn't add any flavor); 2. **Concrete** * neutral (doesn't add any flavor); 3. **Oak** * rounded mouthfeel; * better integration of oak flavors.

Question 49

Premium, Small-Volume Dry Red Wine for Bottle Aging: What types of yeasts are used for wines made in this style? Why is each used?

Answer 49

1. **Ambient** yeasts * They're viewed as "part of the terroir"; * They promote distinctive aroma and flavor characteristics in the wine; 2. **Cultured** yeasts * selected for their neutrality or for promoting fruity traits; * reliable ferments to dryness; * Some can promote certain selected aroma/flavor characteristics.

Question 50

Premium, Small-Volume Dry Red Wine for Bottle Aging: What is the usual fermentation temperature range for wines made in this style? Why?

Answer 50

Relatively high temperatures, 30°C / 86°F Higher temperatures promote extraction, deeper color, more flavor, and more tannins.

Question 51

Premium, Small-Volume Dry Red Wine for Bottle Aging: What are three preferred ways to manage the caps for wines of this style? Why?

Answer 51

1. **Pump overs** * gentle, plus desired color and tannin extraction controlled by winemaker; 2. **Punch downs** * desired color and tannin extraction controlled by winemaker; 3. **Rack and return** * more extraction *Winemakers decide the mix, frequency, and timing of each to achieve their desired style.*

Question 52

Premium, Small-Volume Dry Red Wine for Bottle Aging: Which press or presses are typically used for wines of this style? Why?

Answer 52

Pneumatic or basket press * Both are gentle; * Pressed wines give blending options later on.

Question 53

Premium, Small-Volume Dry Red Wine for Bottle Aging: Why are most red wines of this style aged in small oak barrels?

Answer 53

Promote slow, gradual exposure to oxygen which increases complexity; * if the barrels are new, oak compounds add additional flavors.

Question 54

Premium, Small-Volume Dry Red Wine for Bottle Aging: How are wines made in this style typically finished (tartrate stabilization, fining, filtering)? Why?

Answer 54

1. **Tartrate stabilization** * consumers may not tolerate crystals; * if done, wine is typically cold stabilized; 2. **Sedimentation if the wine is not sufficiently clear from time in barrel** * least intervention; * may want to avoid fining and filtering; * clarifies wine and retains quality and style; 3. **Option to Fine** * ensures final wine stays clear and bright; 4. **Option to Sterile filter** * avoids risking faults developing later in the bottle.

Question 55

Premium, Small-Volume Dry Red Wine for Bottle Aging: What packaging is typically used for wines made in this style? Why?

Answer 55

Glass bottle with high quality cork or alternate-cork closures * Maintains style and quality; * Wine can potentially further age in the bottle.